I used to brew Honey Gingered ale years ago, and it was pretty good. It was extract and I believe I used German Ale yeast and also American Ale yeast at different times. I'd have to dig up my old notes to be sure.

Back to the original topic, one of the other homebrew clubs at a festival had a ginger wheat, that was definitely one of my favorites there. So semantics aside, it sounds like it could be a tasty brew.

Besides, I think the Koelsch convention only applies if you use umlauts.

I like the idea of a ginger wheat. I have used ginger successfully in a few different brews - by far my favorite is a saison that I brew. I try to keep it on tap all the time. I can certainly see where it would go well with a wheat beer yeast.